Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas |
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| Authors: | L. M. Pereira,,A. C. C. Rodrigues,,C. I. G. L. SARANTÓ POULOS,V. C. A. Junqueira,,R. L. Cunha,,M. D. Hubinger |
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| Affiliation: | Authors Pereira, Rodrigues, Cunha, and Hubinger are with the Dept. of Food Engineering, Faculty of Food Engineering, State Univ. of Campinas, P. O. Box 6121, CEP 13083-970, Campinas, S P, Brazil.;Author Sarantópoulos is with the Packaging Technology Center and author Junqueira is with the Microbiology Center at the Food Technology Inst., Campinas, S P, Brazil. Direct inquiries to author Hubinger (E-mail: ). |
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| Abstract: | ABSTRACT: The quality of minimally processed guavas ( Psidium guajava L.), osmotically dehydrated and packed under passive modified atmosphere, was evaluated during 24 d of storage at 5 °C. Modified atmosphere packaging (MAP) in polyethylene terephthalate (PET) containers had a strong influence on color preservation and weight loss of the guavas. Significant changes in the texture were found due to osmotic dehydration, but the color of the fresh fruit remained unchanged. Osmotically dehydrated guavas stored in MAP showed good microbial conditions during storage. The combination of storage temperature, modified atmosphere packaging, and the osmotic dehydration process maintained the quality of the guavas during 24 d of storage. |
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| Keywords: | guava minimally processed modified atmosphere packaging osmotic dehydration storage quality |
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